How to boil a jelly from starch and compote: recipes and tips

Kissel and compote - two favorite dessert drinks of the Slavic peoples.

Kissel - the Russian word, means a gelatinous (jelly-like) dish, brewed from berry syrup or oatmeal.

Compote (from the French word compote) is a sweet dessert drink. It is cooked from a mixture of fresh, dried or frozen berries and fruits.

Kissel or compote in the recent past necessarily ended lunch in the kindergarten, school, student and factory canteen.

Now there are a lot of dessert sweet drinks: pepsi, cola, lemonade, juice and others.

But jelly and compote, perhaps, the most useful and affordable budget. How to make a jelly from starch and compote, every housewife should know.

Kissel, compote: a bit of history

The drink has been known in Russia since time immemorial, it is mentioned in the chronicles of the end of the tenth century. But in those days, jelly was the main dish, prepared for leaven, the main ingredients were oats, rye, wheat and peas, the taste of jelly was an acidic mealy jelly.

He got his name "kissel" because he was sour.

And only at the beginning of the 19th century began to boil the kiselok with potato flour (starch) on berry broth. This fashionable dish was first served in rich houses, and then it was firmly established in ordinary Russian families. Kissel became an obligatory drink of the Orthodox.

Moscow still retains the Big and Small Kiselny lanes, in the past there lived and worked "kiselniki" - masters of cooking this drink.

The word "compote" for a liquid dessert from dried fruit and fresh berries appeared in Russia in the 18th century. In France, the word came from there, compote is a fruit puree. However, a drink favorite by the people, called a sausage or a knot, was renamed into a compote.

Kissel: The secrets of cooking

Kissel is a simple dish. Even an inexperienced mistress can cook it.

Dessert, as a rule, is prepared using potato starch. How to cook a jelly from starch and compote, mors, fresh berries or fruits, are many.

However, in order for the drink to be properly prepared, remember:

• A portion of the starch for the beverage is first diluted in a small amount of cold water;
• Advance starch can not be diluted, it will settle on the bottom of the liquid and lose its effectiveness, it should be prepared only before entering the prepared dish;
• Dilute starch infused with a thin trickle;
• It is necessary to quickly mix the liquid at the time of starch injection;
• Kissel with starch introduced boil not more than three minutes;
• Sprinkle the finished kisel on top of the sugar (for those who do not like a tight "crust").

From what to cook jelly?

To prepare a sweet delicious dessert, you use berries and fruits in fresh, frozen or dried form. A delicious drink is obtained on the basis of blueberries, currants, cherries, dried fruits. Boil milk (on milk) and oatmeal (from oat flakes) jelly.

Potato starch is an indispensable ingredient for sweet kiselk. Its quantity influences the density of the drink. If you need to get enough liquid drink, then usually put two or three teaspoons for five hundred grams of liquid. If you need to get jelly jelly, which can be cut with a knife, then per liter of liquid you need to take four tablespoons of starch.

For the preparation of milk jelly it is recommended to take cornstarch. It allows you to get a snow-white drink. This starch is taken in doubled quantities (compared to potato).

To speed up the process of preparation of the drink, you can use ready-made fruit juices, fruit drinks, jam, compotes from canned and dried fruits and berries.

How to cook a jelly from starch and compote?

Many housewives harvest canned compote from fruits and berries for the winter from autumn. This is definitely a tasty and healthy drink. But by the end of winter or spring, when the body needs vitamins, I want to give my beloved relatives close and delicious. And no one wants a compote.

It is possible for a variety to boil a kissel from starch and compote.

To do this, you will need:

• Potato starch is three tablespoons.
• Compote - three liters.
• Lemon - 1 or 2 pieces (to taste).
• Sugar sand - to taste.

If you have a three-liter can of canned compote - fine. It will make a great drinking jelly.

To do this, open the jar with compote, pour it into a saucepan. If the drink has a lot of large pieces of fruit (apples, pears, plums), then they should be crushed.

Prepare lemons. They should be thoroughly washed, then cut into small pieces or squeezed out the juice. Pour the saucepan with the liquid on the fire and bring to a boil.

At this time, starch quickly dilute in a glass of cold water.

As soon as the liquid boils, pour the dissolved starch in a thin trickle into the boiling compote. Drink at this time you need to stir slowly, so that the starch is evenly distributed around the pan and does not turn into a ball.

Next in a pan put slices of lemon or pour lemon juice. Here it is necessary to be guided by your own taste.

Leave the drink boiling for no more than two to three minutes. Try the resulting kissel. If your taste is not enough sweets, then you can add granulated sugar, if it's very sweet - lemon. Bring the jelly again to a boil and remove from heat.

Drink can be immediately dispensed in portions, cooled and served to the table.

This recipe suggests that the hostess has a ready-made compote.

And if it is not? Then compote must be welded, for example, from dried fruits.

The recipe for jelly from dried fruits

How to cook jelly from starch and compote from dried fruits?

First you need to prepare a compote of dried fruits.

To do this, you will need:

• Water - 3.5 liters.
• Dried fruits - 600 grams.
• Sugar sand - 300 grams (to taste).

Dried fruits thoroughly rinse under running water, soak in a small amount of liquid. When the fruit is softened, pour the liquid from under them into the pan, add water to the desired volume (3.5 liters). Pour the pot on the fire, bring the liquid to a boil and pour dried fruit into it. Stir the mixture for 15 minutes.

Next, take the fruits out of the pan. Add sugar to the pan (to taste), bring to a boil. The compote is ready.

How to boil a jelly from starch and compote, was described above. In the case of dried fruit for 3.5 liters of liquid, take 4-5 tablespoons of potato starch. Dissolve it in a glass of cold water and pour a thin stream into the compote, continuously stirring it. Then bring the jelly to a boil, and remove the pan from the fire. The drink is ready. It can be drunk both hot and cold.

Dessert: compote, jelly, jelly

For a variety of home cooking, you can prepare a variety of desserts.

Consider how to cook a kissel from starch and compote dense, like fruit jelly.

Jelly is a gelatinous sweet fruit and berry dessert based on gelatin.

However, if you boil a thick jelly, then by its consistency it will look like a jelly with a peculiar bright taste.

So, to prepare such a dessert is not more difficult than to cook an ordinary kissel.

How to properly cook the jelly from starch and compote, described earlier. To prepare a thick drink you can take any compote or weld it from dried fruits. Repeat the entire procedure until the starch is placed in the compote.

Attention: to get a thick jelly you need to take much more starch.

For one liter of liquid take four tablespoons of potato starch or eight tablespoons of corn. Kissel hot should be poured on portions, for example, in vazochki-kremanki or small bowls. After cooling, the drink will thicken. It can be decorated with whipped cream, fresh berries, sprinkled with grated chocolate. This jelly is cut with a knife and eaten with a spoon.

Kissel: what's the use

Useful properties of Kisel depend on its composition. Of course, the beverage necessarily contains starch, sugar and a fruit and berry base.

Depending on the product, on the basis of which it is cooked, kissel has a whole set of vitamins, minerals, organic acids and trace elements. Its therapeutic and nutritional properties depend on this:

• Kissel based on blueberry compote improves the work of the stomach and intestines, positively affects the organs of vision;
• Kisel on apple compote is indicated for problems with blood, low hemoglobin, with obesity;
• Cranberry drink improves immunity;
• Black fruit jelly is useful in hypertension;
• Kisel from red mountain ash has a laxative, diuretic effect, helps with liver and kidney diseases, relieves puffiness;
• A drink from cherry compote helps with colds.

The starch contained in the drink allows it to be used as a substitute for a single meal. Kissel is indicated for peptic ulcer. It is used to reduce acidity in the digestive tract, with gastritis and increased secretion of the stomach.

Kissel: Contraindications

Despite the obvious benefits, jelly should be used with caution to people who are allergic to certain components of the drink (berries, citrus, starch).

It should also be remembered that starch is a carbohydrate, which can promote rapid weight gain with a large intake of jelly. Kissel is not indicated for patients suffering from diabetes.

But this applies to berry-fruit drinks. Oat sauce without sugar is used in dietary nutrition to reduce weight.

Conclusion

When and how to boil the jelly from the compote - to solve each mistress.

Use advice, experiment, spoil your relatives and friends with a delicious, nutritious and absolutely natural dessert.

You can choose your own special recipe for jelly from compote and starch, which will be useful in each case to you and your loved ones.

No wonder in the old days they said: "I always have a place for Kisel."

Bon Appetit!